Recipe for African Peanut SoupINGREDIENTS:
4 cups of vegetable broth
3 cups of coconut milk (I use the So Delicious culinary brand)
1 small yellow onion, diced
4 cloves of garlic, pressed
1/2 tsp. of crushed red pepper flakes
1 very large or 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
1 14.5 ounce can of fire-roasted diced tomatoes
1 1/2 tsp. of sea salt
1/4 tsp. of paprika
1/8 tsp. of smoked paprika
Several grinds of fresh black pepper
A pinch of cayenne pepper
A pinch or two of ground ginger
1 cup of creamy peanut butter
*2 Tbsp. of heavy cream
Fresh cilantro leaves, for garnish
Cooked rice, such as Jasmine rice, for serving
Greek yogurt, for garnish
Roasted peanuts, for garnish
*If desired, and if it doesn't matter to you if this meal is vegan, you can add in the heavy cream. I did!
Pour the broth into a large pot and set over high heat. Add in the coconut milk, fire-roasted tomatoes, diced onion, pressed garlic, crushed red pepper flakes, cubed sweet potato, sea salt, paprika, smoked paprika, black pepper, cayenne pepper, and ginger. Give it a stir and let it sit over high heat for 15 - 20 minutes, or until the potatoes are cooked through (you can check this by pricking the potatoes with a fork, if it goes all the way through they are done cooking). Then use a ladle to take out 1 1/2 cups of the liquid and throw out. Stir in the peanut butter and stir until smooth. Remove the soup from heat. Use an immersion blender to puree until the soup is smooth and there are no chunks of onion or potato. Stir in the cream, if using. Then return the pot to the stove and set over low heat for a couple minutes before serving.
Scoop desired amount of rice into a bowl. Top with the peanut soup. Add on some cilantro leaves and peanuts for garnish. If desired, top with a little bit of Greek yogurt (I did this, but Greg did not).
Store leftovers in an airtight container in the fridge. Recipe makes about 8 -10 servings (if you serve with rice).
Recipe Adapted from: Oh My Veggies, originally from The 30-Minute Vegan: Soup's On! More than 100 Quick and Easy Recipes for Every Season by Mark Renfield